Blackened Mahi Mahi And Corn On The Cob.

About a week ago, I seared some Mahi Mahi for dinner. One of the comments I got for that meal was from Donna-FFW (FireFighter's Wife) of My Tasty Treasures Blogdom: My husband's favorite fish is Mahi-mahi. This looks like something he would love. Do you happen to know a good blackened mahimahi recipe? He always looks for that on the menu! Well, Donna, this post is for you.

Here's my Mahi Mahi fillet.

Hmmm. Donna, what does that look like to you?

With skin on.

Mr. Hawthorne sliced the layer of skin off. He did quite a good job since no meat was left on the skin.

Next, he removed the strong, oily, fishy bloodline.

Here's the second fillet, which Mr. Hawthorne skinned ...

... and removed the blood lines.

Here are my seasonings: freshly ground salt lots of freshly ground pepper Hot Hungarian Paprika Phillips Blackening Seasoning I thoroughly coated the Mahi Mahi in the seasoning.

Mr. Hawthorne heated up the cast iron skillet, added vegetable oil (You need a high smoke point oil.), heated the oil up to almost smoking, then added the fillets.

About 3 minutes on each side and they're blackened on the outside and moist and tender on the inside. Corn was on sale at Harris Teeter today so we took advantage of that. Eight ears for $2.00. And I really wanted to try this recipe I'd developed in honor of Pauler and Snads, but thankfully, Mr. Hawthorne restrained me.

I'm shucking the ears, then I remembered something.

Something I'd seen on Rachael Ray's talk show a while back. Oh, and Donna-FFW, pay attention here. And you may want to take notes.

Here it is, to the best of my recollection.

Mr. Hawthorne was doing the video for me and he cut himself off at the end right before his last comment, which was, "Let's go in the other room!"

Heh. After my video, I went to Youtube and found the actual video with The Rache and her guest. I see my technique was slightly off but it's still good.

Rachael says giddily,

"You're threading the corn!"

Ahh... So that's what the kids are calling it these days.

Mr. Hawthorne steamed the de-silked ears.

And here's our blackened Mahi Mahi with buttered steamed corn.

The corn was sweet and juicy and buttery and wonderful -

the kernels bursting with sweetness.

The Mahi Mahi was blackened and seared and spicy on the outside and wonderfully moist and flaky and delicious on the inside.

I squeezed a bit of lemon juice on the fish flesh and I savored every bite.